Ingredients:

  • 1 pound Ground Beef (93% lean or leaner)
  • 1 medium zucchini, chopped (about 1-1/2 cups)
  • 1 jar (24 to 26 ounces) garden-style pasta sauce
  • 2 cups water
  • 1/2 teaspoon pepper
  • 6 ounces uncooked mini bow tie (farfalle) pasta (about 2-1/8 cups)
  • 2/3 cup reduced-fat ricotta cheese
  • 1 cup reduced-fat shredded mozzarella cheese
  • Thinly sliced or chopped fresh basil

Cooking:

    1. Preheat oven to 375°F. Heat ovenproof 5 to 6-quart Dutch oven or stockpot over medium heat until hot. Add Ground Beef and zucchini; cook 8 to 10 minutes, breaking beef into small crumbles and stirring occasionally.
Cook’s Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
    1. Sitr in pasta sauce, water and pepper. Bring to a boil, stirring occasionally. Remove from heat. Stir in pasta. Spoon heaping teaspoons ricotta cheese over top of sauce. Slightly swirl ricotta into sauce, not mixing in completely.
    2. Cover and bake in 375°F oven 10 minutes. Uncover. Sprinkle with mozzarella cheese. Bake 7 to 10 minutes or until pasta is tender. Let stand 5 minutes. Sprinkle with basil before serving.

      Skillet-Stovetop Method: Prepare recipe as directed above using 12-inch nonstick skillet and adding uncooked pasta with pasta sauce, water and pepper in step 2. Bring to a boil, stirring occasionally. Reduce heat; cover and cook on stovetop 8 to 11 minutes (13 to 15 minutes for regular bow tie pasta) or until pasta is tender, stirring once. Remove from heat. Swirl ricotta into sauce as directed in step 2. Sprinkle with mozzarella cheese. Cover and let stand 5 minutes or until mozzarella cheese is melted.

Cook’s Tip: Six ounces uncooked regular bow tie (farfalle) pasta (about 2-1/3 cups) may be substituted. Increase uncovered baking time to 10 to 13 minutes.

 

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

 

For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness

For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 1/4 of recipe: 561 Calories; 172.8 Calories from fat; 19.2g Total Fat (8.4 g Saturated Fat; 0.2 g Trans Fat; 1 g Polyunsaturated Fat; 5.8 g Monounsaturated Fat;) 114 mg Cholesterol; 919 mg Sodium; 53 g Total Carbohydrate; 1.5 g Dietary Fiber; 14.9 g Total Sugars; 45 g Protein; 0 g Added Sugars; 349 mg Calcium; 5.4 mg Iron; 1107 mg Potassium; 8.5 mcg Vitamin D; 0.5 mg Riboflavin; 9.3 mg NE Niacin; 0.5 mg Vitamin B6; 3.4 mcg Vitamin B12; 526 mg Phosphorus; 8.6 mg Zinc; 61.8 mcg Selenium; 110.5 mg Choline.

This recipe is an excellent source of Protein, Calcium, Iron, Potassium, Vitamin D, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline.

“Recipe/photo/information courtesy of Beef. It’s What’s For Dinner. www.BeefItsWhatsForDinner.com”